Best Crispy Buffalo Potatoes Recipe By Tasty Recipes

The Best Crispy Buffalo Wings Recipe by Tasty image

Provided by Kiano Moju

Categories Snacks

Time 30m

Yield 4 servings

Number Of Ingredients 14

¾ cup cornstarch, divided
2 lb chicken wings, rinsed and patted dry
¼ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon black pepper
⅔ cup water
peanut or vegetable oil, for frying
½ cup buffalo sauce
ranch or blue cheese dip, for serving
1 stalk celery sticks, for serving, cut into sticks

Steps:

In a bowl, toss ¼ cup (30 grams) of cornstarch and the chicken wings together until fully coated. Transfer the wings to a wire rack and let rest and dry out for 20 minutes, ideally in the fridge if you have space.
In a medium bowl, whisk together the remaining ½ cup of cornstarch, the flour, paprika, garlic powder, cayenne, baking powder, salt, and pepper. Gradually whisk in the water, breaking up any lumps and mixing until smooth. The batter should be slightly runny.
Heat the oil in a large pot until it reaches 350°F (180°C).
Coat chicken wings in the batter, shaking off any excess. Add the wings to the oil in batches, cooking for 8-10 minutes until golden brown. Transfer the chicken wings wot a wire rack set over a paper towel-lined baking sheet.
Transfer the chicken to a clean bowl and drizzle with with the buffalo sauce, tossing to coat. Transfer to a serving plate. Serve with either ranch or blue cheese dressing and celery sticks.
Enjoy!

Nutrition Facts : Calories 656 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 0 grams, Protein 35 grams, Sugar 2 grams

Buffalo Chicken Potato Skins Recipe by Tasty image

Provided by Danielle Navish

Categories Appetizers

Yield 8 servings

Number Of Ingredients 9

4 russet potatoes
2 tablespoons olive oil
1 ½ cups shredded cheddar cheese
½ cup shredded mozzarella cheese
6 oz cream cheese, softened
2 cups shredded chicken
1 packet ranch seasoning
½ cup hot sauce
chive, for garnish

Steps:

Preheat oven to 400˚F (200˚C).
Thoroughly wash the potatoes and dry them completely. Pierce the potatoes with a fork.
Add the potatoes to a baking sheet and bake for 60-70 minutes, until soft.
Remove from oven and allow the potatoes to cool for at least 10 minutes.
Cut the potatoes in half, and carefully scoop out the inside of the potatoes leaving a thin border of potato on the sides.
Brush the insides of the potato skins with the olive oil. Place the skins on the baking sheet, and bake for another 10 minutes.
Remove the skins from the oven, flip them over, and return to the oven for 5 minutes.
While the potatoes are baking, add the cheddar cheese, mozzarella, cream cheese, shredded chicken, ranch seasoning and hot sauce in a bowl, and gently mix them together.
Fill each potato skin with the mixture, and then top each potato with reserved sharp cheddar cheese.
Bake the potato skins for about 15 minutes, or until cheese is browned and crispy.
Remove from oven and garnish with your favorite white dressing and chives (optional).
Enjoy!